19 Festive X Mas Cookie Recipes Irresistible

Classic Gingerbread Cookies with Royal Icing

These spiced gingerbread cookies are tender with just the right snap, and the royal icing adds a festive touch—perfect for decorating with kids or gifting to friends.

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 cups powdered sugar
• 1 1/2 tbsp meringue powder
• 3 tbsp water

Instructions

1. Whisk together 3 cups all-purpose flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, and 1/2 tsp salt in a bowl.
2. In a separate bowl, beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Mix in 1 egg and 1/2 cup molasses.
3. Gradually add the dry ingredients to the wet, mixing until just combined. Divide dough in half, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness on a floured surface and cut into shapes. Bake for 8–10 minutes until edges are firm.
5. For the icing, whisk 2 cups powdered sugar, 1 1/2 tbsp meringue powder, and 3 tbsp water until smooth. Pipe onto cooled cookies.

The molasses gives these cookies a deep, caramelized warmth, while the royal icing sets firmly for picture-perfect designs.

Tip: If the dough cracks while rolling, let it sit at room temperature for 5–10 minutes to soften slightly.

Peppermint Chocolate Crinkle Cookies

These festive cookies are like a holiday hug—chewy chocolate centers with a crackly powdered sugar crust and a refreshing hint of peppermint.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp peppermint extract
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
2. In another bowl, beat 1/2 cup granulated sugar, 1/4 cup vegetable oil, 2 eggs, and 1 tsp peppermint extract until smooth.
3. Gradually mix dry ingredients into the wet until just combined. Chill dough for 2 hours (it’ll be sticky!).
4. Preheat oven to 350°F. Roll dough into 1-inch balls, then coat generously in 1/2 cup powdered sugar.
5. Bake on parchment-lined sheets for 10–12 minutes until cracks form but centers are still soft. Cool 5 minutes before serving.

The double hit of rich chocolate and cool peppermint makes these crinkles irresistible—plus, the powdered sugar “snow” gives them holiday charm!

Tip: For extra minty freshness, swap 1/4 tsp of the peppermint extract for vanilla extract.

Soft and Chewy Sugar Cookies with Sprinkles

These cheerful, sprinkle-studded sugar cookies stay irresistibly soft in the center with just the right amount of chew—perfect for bake sales or brightening up a weekday.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• ½ cup rainbow sprinkles (plus extra for topping)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together 2 ¼ cups flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup butter and ¾ cup sugar until fluffy. Mix in 1 egg and 2 tsp vanilla.
4. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in ½ cup sprinkles.
5. Scoop 1½-tbsp portions of dough, roll into balls, and flatten slightly. Press extra sprinkles on top.
6. Bake for 10–12 minutes until edges are set but centers look soft. Cool on sheets for 5 minutes before transferring.

The secret? A touch of baking powder keeps them pillowy, while the sprinkle crust adds a playful crunch.

Tip: For extra-thick cookies, chill the dough for 30 minutes before baking.

White Chocolate Cranberry Cookies

These soft, chewy cookies are studded with creamy white chocolate and tart dried cranberries—a sweet-and-tangy combo that’s irresistible straight from the oven.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy (about 2 minutes). Add eggs one at a time, then mix in 1 tsp vanilla.
3. Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined.
4. Fold in white chocolate chips and dried cranberries with a spatula.
5. Drop 1½-tbsp scoops of dough onto baking sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are lightly golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The contrast of melty white chocolate against the chewy cranberries makes these cookies a holiday standout—no frosting required!

Tip: For extra-gooey cookies, slightly underbake them and let them finish setting on the hot baking sheet.

Double Chocolate Peppermint Cookies

These rich, fudgy cookies are a holiday favorite, with a double dose of chocolate and a refreshing hint of peppermint—perfect for gifting or indulging!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies (plus extra for topping)

Instructions:

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter, 1 cup granulated sugar, and 3/4 cup brown sugar until fluffy. Add 2 eggs, 1 tsp vanilla, and 1 tsp peppermint extract; mix until smooth.
3. In another bowl, whisk 2 1/4 cups flour, 3/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to wet ingredients, mixing just until combined.
4. Fold in 1 1/2 cups chocolate chips and 1/2 cup crushed peppermint candies.
5. Scoop 1-tbsp dough balls onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set but centers are soft.
6. Immediately press extra crushed candies onto warm cookies. Cool on sheets for 5 minutes, then transfer to a rack.

The crackly tops and gooey centers make these cookies irresistible, while the peppermint adds a festive crunch. Tip: For extra shine, drizzle melted white chocolate over cooled cookies.

Eggnog Snickerdoodle Cookies

These spiced, buttery cookies soak up all the cozy flavors of eggnog, with a crackly cinnamon-sugar crust that’ll have you sneaking seconds.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup eggnog
• 3 ¼ cups all-purpose flour
• 1 ½ tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Beat butter and 1 cup sugar until fluffy. Add eggs, vanilla, and eggnog; mix until smooth.
3. Whisk flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually stir into wet ingredients until just combined.
4. In a small bowl, mix remaining ½ cup sugar and cinnamon. Roll dough into 1-inch balls, then coat generously in cinnamon sugar.
5. Arrange dough 2 inches apart on baking sheets. Bake 10–12 minutes until edges are set but centers are still soft.
6. Cool on sheets for 5 minutes, then transfer to a wire rack.

The eggnog keeps these cookies extra tender, while the cinnamon sugar adds a festive crunch—perfect for holiday cookie swaps!

Tip: For richer flavor, use spiced eggnog and let the dough chill 30 minutes before baking.

Spiced Molasses Cookies

These warmly spiced molasses cookies are chewy on the inside with a crackly sugar crust—perfect for dunking in coffee or gifting to friends.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 ½ tsp baking soda
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar (plus ¼ cup extra for rolling)
• 1 large egg
• ¼ cup molasses (not blackstrap)

Instructions:

1. Whisk together 2 ¼ cups flour, 1 ½ tsp baking soda, 2 tsp ginger, 1 ½ tsp cinnamon, ½ tsp cloves, and ¼ tsp salt in a bowl.
2. In a separate bowl, beat ¾ cup butter and 1 cup sugar until fluffy. Add 1 egg and ¼ cup molasses, mixing until combined.
3. Gradually stir dry ingredients into the wet mixture until just combined. Chill dough for 1 hour.
4. Preheat oven to 350°F. Roll dough into 1-inch balls, then coat in ¼ cup sugar. Place 2 inches apart on parchment-lined sheets.
5. Bake for 10–12 minutes until cracked but still soft in the center. Cool on sheets for 5 minutes before transferring.

The secret? A double hit of sugar—inside the dough and rolled on the outside—creates that irresistible sparkly crunch.

Tip: For extra-gooey centers, pull cookies out at 10 minutes even if they look underdone—they’ll firm up as they cool.

Snowball Cookies with Powdered Sugar

These buttery, melt-in-your-mouth snowball cookies are a holiday classic—dust them generously with powdered sugar for that perfect snowy finish.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar, plus 1 cup extra for rolling
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1 cup finely chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter, 1/2 cup powdered sugar, and vanilla extract until light and fluffy, about 2 minutes.
3. Gradually mix in the flour and salt until just combined, then fold in the chopped nuts.
4. Roll dough into 1-inch balls and place them 1 inch apart on the baking sheet. Bake for 12–14 minutes until the bottoms are lightly golden (tops should stay pale).
5. Let cookies cool for 5 minutes, then roll them in the remaining 1 cup powdered sugar while still warm. Cool completely, then roll again for a double coating.

The magic of these cookies? They crumble delicately with each bite, thanks to the nutty texture and double sugar coating—like edible snowflakes!

Tip: For extra richness, toast the nuts lightly before chopping and adding to the dough.

Cherry Almond Thumbprint Cookies

These buttery cherry almond thumbprint cookies are a nostalgic treat with a fruity twist—perfect for holiday cookie swaps or cozy weekend baking.

• 1 cup (2 sticks) unsalted butter, softened
• ⅔ cup granulated sugar
• 1 tsp almond extract
• 2 cups all-purpose flour
• ¼ tsp salt
• ½ cup cherry jam
• ¼ cup sliced almonds, lightly toasted

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and ⅔ cup granulated sugar until fluffy, about 2 minutes. Mix in 1 tsp almond extract.
3. Gradually add 2 cups flour and ¼ tsp salt, mixing just until the dough comes together (it will be slightly crumbly but hold when pressed).
4. Roll dough into 1-inch balls, place on baking sheets, and use your thumb to press a deep well into each. Fill each well with ½ tsp cherry jam.
5. Bake for 12–14 minutes until the edges are lightly golden. Immediately sprinkle with ¼ cup toasted sliced almonds, gently pressing them in. Cool completely on the sheets.

The almond extract and toasted nuts add a nutty depth that balances the sweet-tart jam—these disappear fast straight from the cooling rack!

Tip: For even more flavor, warm the jam slightly before filling the cookies—it spreads easier and glazes the centers as it bakes.

Oatmeal Raisin Christmas Cookies

These spiced oatmeal raisin cookies are like a hug in cookie form—chewy, warmly spiced, and studded with plump raisins for a festive touch.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix until combined.
3. In a separate bowl, whisk 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. Gradually stir into the butter mixture.
4. Fold in 3 cups oats and 1 cup raisins until evenly distributed.
5. Drop 2-tbsp scoops of dough onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The secret here? A double hit of cinnamon and nutmeg makes these cookies taste like Christmas morning. They stay soft for days—if they last that long!

Tip: Soak raisins in warm water for 10 minutes before adding to the dough for extra plumpness.

Pistachio and Cranberry Shortbread Cookies

These buttery pistachio and cranberry shortbread cookies are studded with crunchy nuts and tart fruit—a festive twist on a classic that’s perfect for gifting or afternoon tea.

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp salt
• 2 cups all-purpose flour
• ½ cup shelled pistachios, roughly chopped
• ½ cup dried cranberries, chopped

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter and ¾ cup granulated sugar until light and fluffy. Mix in 1 tsp vanilla extract and ½ tsp salt.
3. Gradually add 2 cups all-purpose flour, mixing just until combined. Fold in ½ cup chopped pistachios and ½ cup dried cranberries.
4. Roll dough into a 12-inch log, wrap in plastic, and chill for 30 minutes. Slice into ½-inch rounds and place on the baking sheet.
5. Bake for 18–20 minutes until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a rack.

The pistachios add a delicate crunch while the cranberries give bursts of sweetness—elevating simple shortbread into something special.

Tip: For cleaner slices, chill the dough log overnight before baking.

Maple Glazed Pecan Cookies

These buttery, maple-kissed cookies are studded with crunchy pecans and drizzled with a glossy glaze—perfect for your next cookie swap or cozy afternoon treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans
• 1 cup powdered sugar
• 2 tbsp maple syrup (for glaze)
• 1 tbsp milk (for glaze)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup brown sugar, and 1/4 cup maple syrup until fluffy. Mix in 1 egg and 2 tsp vanilla extract.
3. Whisk together 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients, then fold in 1 cup chopped pecans.
4. Scoop 1-tbsp portions of dough onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
5. Whisk 1 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk until smooth. Drizzle over cooled cookies.

The double hit of maple—in the dough and the glaze—gives these cookies a rich, caramel-like depth that’ll have everyone asking for the recipe.

Tip: Toast the pecans in a dry skillet for 5 minutes before chopping to intensify their nutty flavor.

Raspberry Linzer Cookies

These buttery, jam-filled sandwich cookies are a festive twist on the classic Linzer, with a tender almond shortbread and a pop of raspberry sweetness.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp salt
• 1/2 cup seedless raspberry jam
• Powdered sugar, for dusting

Instructions

1. In a large bowl, beat the butter and granulated sugar with a hand mixer until light and fluffy, about 3 minutes. Mix in the vanilla and almond extract.
2. Whisk together the all-purpose flour, almond flour, and salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined. Divide the dough in half, flatten into disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll out one disk of dough to 1/4-inch thickness on a floured surface. Cut into rounds with a 2-inch cookie cutter, then use a smaller cutter (or piping tip) to cut centers from half of the rounds. Repeat with the second dough disk.
4. Bake cookies on parchment-lined sheets for 10–12 minutes, until edges are lightly golden. Cool completely.
5. Spread 1 tsp raspberry jam on each whole cookie, then top with a cut-out cookie. Dust with powdered sugar.

The almond flour adds a delicate crumb to these cookies, while the jam peeking through the cut-out design makes them as pretty as they are tasty.

Tip: For clean edges, chill the cut-out cookies for 10 minutes before baking.

Gluten-Free Christmas Sugar Cookies

These buttery, melt-in-your-mouth sugar cookies are a holiday must-have—nobody will guess they’re gluten-free!

Ingredients:

• 2 1/4 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1/2 tsp xanthan gum (omit if your flour blend includes it)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp pure vanilla extract

Instructions:

1. Whisk together gluten-free flour, xanthan gum (if using), baking powder, and salt in a bowl. Set aside.
2. In a large bowl, beat butter and 3/4 cup sugar with a hand mixer for 2 minutes until fluffy. Add egg and 2 tsp vanilla, mixing until combined.
3. Gradually add dry ingredients to the wet, mixing just until a soft dough forms. Divide dough in half, flatten into discs, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 350°F. Roll dough to 1/4-inch thickness between two sheets of parchment paper. Cut into shapes and transfer to lined baking sheets.
5. Bake for 10–12 minutes until edges are lightly golden. Cool completely before decorating.

The secret? Chilling the dough ensures crisp edges and tender centers—perfect for holding intricate icing designs.

Tip: For extra sparkle, sprinkle cookies with colored sugar before baking!

Caramel Stuffed Chocolate Cookies

These caramel-stuffed chocolate cookies are the ultimate indulgence—chewy, fudgy, and oozing with gooey caramel in every bite.

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 12 soft caramel squares, unwrapped
• Flaky sea salt (optional, for garnish)

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup (2 sticks) softened butter, 1 cup granulated sugar, and 1 cup packed brown sugar until fluffy. Mix in 2 large eggs and 2 tsp vanilla extract.
3. Whisk together 2 1/4 cups flour, 3/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually add to the wet ingredients until just combined.
4. Scoop 2-tbsp portions of dough, flatten slightly, and place a caramel square in the center. Seal the dough around it, rolling into a smooth ball. Repeat for all cookies.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Sprinkle with flaky sea salt (if using) right after baking. Cool on the pan for 5 minutes before transferring.

The magic? The caramel stays molten inside while the cookies develop a crisp, crackly top—pure cookie perfection.

Tip: Freeze caramel squares for 10 minutes before stuffing to prevent them from melting too quickly in the oven.

Cinnamon Roll Cookies with Cream Cheese Frosting

These buttery, swirled cookies pack all the cozy flavors of cinnamon rolls into a bite-sized treat—perfect with a cup of coffee or as a holiday cookie swap standout.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 2 tbsp ground cinnamon
• 1/4 cup packed brown sugar
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tbsp milk

Instructions

1. Beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
2. Whisk together 2 1/2 cups flour and 1/2 tsp salt; gradually add to butter mixture until dough forms. Divide in half, flatten into disks, wrap, and chill 1 hour.
3. Roll each disk into a 10×8-inch rectangle. Sprinkle evenly with 2 tbsp cinnamon and 1/4 cup brown sugar. Tightly roll into logs, wrap, and freeze 30 minutes.
4. Preheat oven to 350°F. Slice logs into 1/2-inch rounds; bake on parchment-lined sheets for 12–14 minutes until edges are golden. Cool completely.
5. Beat 4 oz cream cheese, 1 cup powdered sugar, and 1 tbsp milk until smooth. Drizzle over cookies.

The magic here? The dough stays tender thanks to a short chill, while the cinnamon-sugar swirl caramelizes slightly for that classic roll flavor.

Tip: For clean slices, use dental floss to cut the frozen dough logs—just slide it underneath and pull up!

Lemon Poppy Seed Christmas Cookies

These buttery, citrusy cookies are flecked with poppy seeds for a festive crunch—perfect for holiday cookie swaps or cozy winter baking sessions.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tbsp poppy seeds
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and 3/4 cup granulated sugar until fluffy. Add 1 egg, 2 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract; mix until combined.
3. Whisk together 2 1/4 cups flour, 2 tbsp poppy seeds, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add to the wet ingredients, mixing just until a dough forms.
4. Roll dough into 1-inch balls, then roll each in 1/2 cup powdered sugar to coat. Place 2 inches apart on baking sheets.
5. Bake for 10–12 minutes until the bottoms are lightly golden. Let cool on the sheets for 5 minutes before transferring to a rack.

The double hit of lemon zest and juice gives these cookies a bright, tangy kick, while the poppy seeds add a playful crunch. They’re like little bursts of sunshine on a snowy day!

Tip: For extra sparkle, roll the baked cookies in powdered sugar again while still slightly warm.

Chocolate Dipped Coconut Macaroons

These chewy, golden macaroons get a decadent upgrade with a rich chocolate coating—perfect for gifting or satisfying your sweet tooth!

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp vanilla extract
• 6 oz semi-sweet chocolate, chopped
• 1 tsp coconut oil (optional, for smoother dipping)

Instructions:

1. Prep: Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. Mix: In a large bowl, stir together shredded coconut, sugar, flour, and salt. Fold in egg whites and vanilla extract until fully combined.
3. Scoop: Using a cookie scoop or tablespoon, form 1.5-inch mounds and place them 1 inch apart on the baking sheet.
4. Bake: Bake for 20–22 minutes until edges are golden. Let cool completely on the sheet.
5. Dip: Melt chocolate and coconut oil (if using) in a double boiler or microwave (30-second intervals, stirring between). Dip the base of each macaroon halfway into the chocolate, then place on parchment to set (about 30 minutes).

The contrast of crisp coconut shells and creamy chocolate makes these macaroons irresistible—plus, they stay chewy for days!

Tip: For festive flair, sprinkle sea salt or crushed nuts on the wet chocolate.

Peanut Butter Blossoms with Hershey’s Kisses

These classic Peanut Butter Blossoms are a holiday must-have—soft, chewy peanut butter cookies crowned with a melty Hershey’s Kiss for the perfect sweet-salty bite.

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 36 Hershey’s Kisses, unwrapped

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups flour, 1/2 tsp salt, and 1 tsp baking soda.
3. In a large bowl, beat 1/2 cup butter, 1/2 cup peanut butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Gradually add the dry ingredients to the wet, mixing just until combined.
5. Roll dough into 1-inch balls, then coat each in the 1/4 cup granulated sugar. Place 2 inches apart on baking sheets.
6. Bake for 8–10 minutes until lightly cracked at the edges. Immediately press a Hershey’s Kiss into the center of each cookie. Let cool on the sheet for 5 minutes before transferring.

The magic happens as the cookies cool—the Kisses soften just enough to melt into the warm peanut butter without losing their shape. It’s a nostalgic texture combo you’ll crave year-round!

Tip: For extra sparkle, roll the dough balls in coarse sugar instead of granulated.

Conclusion

With 19 festive Christmas cookie recipes, there’s something here to delight every baker—and every sweet tooth! Whether you’re baking for family, friends, or just treating yourself, these irresistible treats are sure to spread holiday cheer. Don’t forget to share your favorites in the comments and pin this roundup to your Pinterest boards for easy access next year. Happy baking, and Merry Christmas!